Mango s are a peach-like, juicy fruit, with a single large kidney-shaped seed. Thaw at room temperature on the countertop or fridge before serving.Commercial grade Mango puree and mango concentrate are two of the many products supplied by iTi Tropicals for industrial and food service applications. Storing: To store mango vanilla muffins, put them in a plastic bag, seal and store them at room temperature for 3-4 days to keep them moist.įreezing: For freezing leftover mango muffins, place them into freezer bags and freeze for up to three months. Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch. Sprinkle with a classic streusel topping. Mix the muffin batter with sweetened coconut for a tropical flavor. Variationsįor some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks.Īdd in some fresh blueberries (or other berries) for a berry mango muffin. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture. Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs.ĭo not overmix the batter. Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better and not stick to the paper. Use an ice cream scoop for best results and even sized muffins. Tipsĭo not overfill the muffin liners, as the batter could spill over. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean. Add the mango/egg mixture, melted butter, and vanilla to the dry ingredients, and beat gently until fully combined.īake the muffins. TIP: If you have leftover mango puree, save it to enjoy over yogurt, oatmeal, ice cream or pancakes.Ĭombine wet and dry ingredients. Measure 1 cup of the mango puree and add to a bowl along with the eggs, then beat together. Whisk the flour, sugar, baking powder, and salt in a large mixing bowl. TIP: If using frozen mango chunks, defrost thoroughly, then puree. Cut the mango flesh from the stone and peel, then puree the flesh with a handheld immersion blender (or chop finely). Preheat the oven to 400F/200C and line a 12-hole muffin pan with paper cases or silicone muffin liners. Vanilla Extract - Gives these muffins a classic vanilla flavor, which pairs beautifully with the zesty mango.įollow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.Butter - Adds a buttery richness to the texture of the muffin.Eggs - Binds the muffin together and helps them bake properly.Salt - Helps to set the baking powder and balance the flavors in the muffin.Baking Powder - Helps the muffins rise and become fluffy.Granulated Sugar - Helps sweeten the muffins along with the natural sweetness of the mango.All-Purpose Flour (plain flour) - The main dry ingredient helps form the muffins and gives them density.Ripe Mango - Fresh mango is either finely diced or pureed in a food processor or blender for mixing into the batter. You could also use thawed, frozen mango.You can add any mix-ins to the muffins you enjoy such as chopped nuts, coconut, crystallized ginger, or chocolate. Mango muffins make a good breakfast, snack, or dessert. There are no chunks, making them perfect for picky kids.Ī great way to use ripe and juicy summer mangos. The mango and vanilla make a sweet and warm flavor combination. Vanilla extract is key to making these mango muffins a comforting start to your day or a great snack that both kids and adults enjoy! Perfect with a refreshing glass of homemade Mango Soda made from scratch. My kids can be picky and they don't like chunks of fruit in baked goods (check out my puréed blackberry cookies - they're naturally bright blue with no chunks!). The secret is to mix a mango purée into the batter.Ī mango purée will make a smooth muffin without any large pieces of fruit which makes them easier to eat and also makes the mango flavor shine. Mangoes are not something you would normally find in baked goods, but they pair so well in these vanilla mango muffins. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks. These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients.
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